← All recipes

🍽️ Warm Vegetable Salad with Cheese and Toast

520 kcal · 30 min · 4 servings

Ingredients

• 2 bell peppers
• 2 zucchini
• 1 eggplant
• 120 ml olive oil
• salt
• pepper
• a few drops lemon juice
• 0.5 bunch thyme
• 2 red onions
• 150 g feta cheese
• 1 garlic clove
• 4 slices toast bread
• 2 tbsp Maille Dijon mustard (Original)
• 2 tbsp balsamic vinegar (Mazzetti L’Originale „Rustico“)
• sugar
• 75 g black olives
• lemons (for garnishing)
• fresh herbs (for garnishing)

Instructions

1. 1. Thoroughly wash the bell peppers, zucchini, and eggplant.
2. 2. Cut the bell peppers into large pieces.
3. 3. Slice the eggplant into rounds.
4. 4. Cut the zucchini into batons.
5. 5. Gradually heat 75 milliliters of olive oil in a pan.
6. 6. Fry the prepared vegetables in batches in the hot oil.
7. 7. Fry the vegetables for about 8 minutes.
8. 8. Season the vegetables with salt, pepper, and lemon juice.
9. 9. Wash the thyme sprigs.
10. 10. Finely chop the thyme.
11. 11. Stir the chopped thyme into the vegetables.
12. 12. Peel the onions.
13. 13. Slice the onions into rings.
14. 14. Cut the sheep's milk cheese into small cubes.
15. 15. Distribute the onion rings and cheese over the warm salad.
16. 16. Peel the garlic cloves.
17. 17. Press the garlic through a garlic press.
18. 18. Heat 25 milliliters of olive oil in a small pan.
19. 19. Sauté the garlic in the oil.
20. 20. Remove the crusts from the toast slices.
21. 21. Cut the toast slices into pieces.
22. 22. Fry the toast pieces in the garlic oil.
23. 23. Whisk together Maille Dijon-Senf Originale, Mazzetti L’Originale “Rustico”, and 2 tablespoons of olive oil for the dressing.
24. 24. Season the dressing with salt, pepper, and sugar.
25. 25. Drizzle the dressing over the salad.
26. 26. Serve the salad with the toast pieces and olives.
27. 27. Garnish the dish with lemon and fresh herbs.

Nutrition per serving

• kcal: 520
• Protein: 13 g · Fett/Fat: 42 g · Carbs: 25 g